Nutritional information (per serve)

Kilojoules:

1,380kJ

Calories:

330cal

Protein:

12g

Total fat:

7g

Saturated fat:

1.2g

Carbohydrates:

48.8g

Sugars:

9.3g

Dietary fibre:

10.9g

Sodium:

431mg

Calcium:

52mg

Iron:

1mg

Instructions

Instructions and steps:

Step 1 Preheat oven to 200°C. Line a large baking tray with baking paper. Place cauliflower and tomatoes on prepared tray. Add curry paste and toss to coat. Bake for 30 minutes, or until cauliflower is tender.

Step 2 Heat oil in a large saucepan set over medium heat. Add onion and chickpeas; cook, stirring, for 5 minutes, or until onion is soft. Add cumin seeds, coriander and chilli; cook, stirring, for 1 minute, or until fragrant. Add vegie stock to pan with ½ cup cold water and bring to the boil. Reduce heat and simmer for 2 minutes.

Step 3 Add cauliflower–tomato mixture to pan; cook for 5 minutes, or until heated through. Add spinach and cook for 2 minutes, or until wilted.

Step 4 Serve curry with steamed rice and a dollop of yoghurt.

Variations

If you’d like a little more sauce in your curry, lightly crush the tomatoes at the start of step 3, just before you add them to the saucepan.